Food

[chezmax]

First, there's a new mexican place in town! (YAY!!!!)

Next to the Mongolian Grill in the University Plaza, in the former-former-home of PC Waterloo, Casa Salsa opened this week. They're massively busy (which is a good sign), and their food is pretty good. It's not gourmet Mexican by any means, but it's awesome for quick non-Taco-Bell Mexican. B++. Would eat again.

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I made some awesome slow-cooker chili on Sunday. It's also not gourmet chili, but I adjusted my recipe a bit, and the results were really quite tasty. In case anyone else is curious, I've included the recipe. If you're of the opinion that chili doesn't include beans or tomatoes, don't read. This is the style of chili I'm used to around here.


You'll need:
1 Large Can (29 Oz.) Diced Tomatoes
1 Can (tiny: 5.5 oz?) Tomato Paste
1 Lb. Ground Beef
1 Package Sliced White Mushrooms
1 Mediumish Onion (I used standard white cooking onions)
1 can (19 Oz?) Red Kidney Beans
1/2 can (uh, 7 oz?) Black Beans (I would probably use the entire can next time I make it)
2 Utterly Heaping Tablespoons of Chili Powder (this is probably equivalent to 6 regular table spoons)
3 Cloves Garlic (or less, or more...)
About half-teaspoon of dried basil (optional!)
About a teaspoon of salt
Pepper to taste.
A few dashes of Worcestershire

I browned the ground beef with a few dashes of Worcestershire, and then added the garlic and onions and cooked for a bit. Then I combined everything in the slow-cooker, and let cook for 6-8 hours.

You may want to add other vegetables, or peppers, or cayenne powder, or the like (I make my chili quite mild, so that everyone can eat it; you can always add more spice, you can't take it away... :P)

Comments

[zanate.livejournal.com]

My advice for pretty much any chili recipe: Chipotle peppers. Either dried and ground up, or chipotle in adobo sauce (comes in wee cans) chopped up.

On top of that, when quingawaga ground her own chili powder (from dried ancho and cayenne peppers) the effect on the resulting chili (along with the chipotle, it should be mentioned) was fantastic. If you're interested, Vincenzo's sells dried peppers.

Apart from that, it doesn't sound much different from ours in composition. Though I've found that slow-cooker chili tends to be a bit watery.

[chezmax]

That does sound like a tasty addition. I'm not sure I have the patience to grind my own chili powder, at least, if I didn't want it to taste like J's coffee.

I was surprised at the amount of liquid in the chili, after a few hours. Oh! I forgot an ingredient! I usually add tomato paste in for extra flavour without massively increasing the wateryness.

[zanate.livejournal.com]

Surprised at how liquidy it was, or how much the liquid had decreased?

The reason I ask is that slow-cookers tend to keep the juices in. Stove-top means you can simmer it off, but on the other hand you can't let it cook all day unattended.

[chezmax]

Surprised at how liquidy it became. Probably as the mushrooms and onions reduced and the tomatos broke down, I suppose.

[quingawaga.livejournal.com]

No cayenne in my homemade chili powder. Basic recipe:

1 large dried ancho pepper, ripped up and seeds removed
1tsp coriander seeds
1tsp cumin seeds

Whiz the whole thing in a spice grinder, and that'll make enough for a pot of chili.

My "chipotle chili" recipe (which zanate calls "best chili EVAR" heheh) is here. But it's quite spicy due to the addition of an entire can of pureed chipotle peppers in adobo sauce.

(Edited for html fail.)

[chezmax]

Interesting. I don't currently own a spice grinder, though ;)

[quingawaga.livejournal.com]

Neither do I. I use a coffee grinder. I have two, one for coffee and one for spices. :)